Vegetable tagine

Produce

• Red bell pepper (capsicum), roasted – 1 medium (120 g)
• Bell pepper (capsicum), cut into thick strips – 1 medium (125 g)
• Garlic, minced – 3 cloves (10 g)
• Red chili – 1 pepper (30 g)
• Coriander, roughly chopped – 5⅜ sprigs (12 g)
• Flat-leaf parsley, roughly chopped – 45 sprigs (45 g)
• Lemon zest – 1 lemon (2 g)
• Lemon flesh, seeds and pith removed – 1 lemon (55 g)
• Shallots, whole, skin and root removed – 8 small (100 g)
• Sweet potatoes – 4 large (400 g)
• Fennel, cut into quarters – 1 bulb (225 g)
• Potatoes, such as kipfler – 3 small (375 g)
• Baby eggplant, cut in half lengthways – 3 small (125 g)
• Zucchini, thickly sliced – 1 small (125 g)
• Roma tomatoes, cut in half – 4 medium (200 g)
• Prunes, pitted – 10 prunes (75 g)

Nuts, Seeds & Legumes

• Chichpeas, cooked – 160 g

Herbs & Spices

• Coriander seeds, whole – 5.4 g
• Cumin seeds, whole – 6.3 g
• Cloves, ground – 0.3 g
• Paprika, smoked – 2.3 g
• Mint leaves – 10 leaves (1.5 g)
• Cinnamon, whole – 1 quill (8 g)
• Bay leaf – 1 leaf (0.2 g)

Sauces & Condiments

• Vegetable stock – 500 g